Saturday, February 12, 2011

Burnt eggplant with tahini & pomegranate (via Ottolenghi)

This is an Ottolenghi recipe I just can't get enough of.  I made it for a Lebanese dinner last week and couldn't just taste one teaspoon. Finally, I asked the Maharishi to take it away until our friends arrived.  Ottolenghi suggests using it as a condiment or as a summer salad*, but I put it out with pita bread and Lebanese cucumbers as an appetizer. (I have modified it a little, but the original recipe is on page 122 of Plenty):

1 large eggplant or 3 Japanese eggplant
1/4 cup tahini
a few tablespoons water
2 tsp pomegranate molasses (available at Persian or Armenian markets; at a pinch, use maple syrup)
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp parsley, chopped
handful of pomegranate seeds
salt & pepper
olive oil to finish
 *for a salad, add halved cherry tomatoes and chunky chopped baby cucumber
  • Put eggplant on a foil-covered cookie sheet and place under a hot grill so that the skin begins to burn. Turn the eggplant till it burns evenly. They suggest an hour. I think 30 minutes will suffice.
  • Scrape the soft flesh from the eggplant and mush with a fork in a bowl.
  • Add the tahini, water, pomegranate molasses, lemon juice, garlic, parsley, salt and pepper. Mix well.
  • Taste. Adjust seasoning. Add more garlic, lemon, salt, molasses as and if needed.
  • To serve, spread into a shallow dish, scatter with pomegranate seeds and drizzle with the olive oil.


Wzzy said...

Sounds AMAZING. Will be making soon. Thank you for posting!

That's Not My Age said...

Love Ottolenghi - haven't been to his restaurant yet, every time we go it's too crowded (no surprise there!)

Demeter Design said...

Thanks for the great pictures and wonderful food writing, I just found your blog through the NYTimes article.